Pumpkin Muffins
"[Photograph: Lauren Weisenthal] I'm not the kind of person who fiends for pumpkin-anything, but I know lots of people who wait impatiently for fall just so they can indulge in pumpkin madness. This muffin was originally created for one such friend who can never get enough pumpkin in her life. It's pumpkinlicious, moist and spicy. The brandied raisins meld perfectly with the pumpkin flavor, and the crunchy, sugary pepitas give it just a little satisfying crunch. Learn The Technique! Right this way for a step-by-step slideshow of the techniques used in this recipe!..."
INGREDIENTS
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8 ounces butter, softened
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100 grams light brown sugar
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110 grams sugar
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3 eggs, room temperature
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16 ounces pumpkin puree
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200 grams all-purpose flour
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150 grams whole wheat flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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2 tablespoons cinnamon
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1 tablespoon ground ginger
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1 teaspoon freshly grated nutmeg
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1 teaspoon cardamom
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1 teaspoon ground cloves
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240 grams buttermilk, room temperature
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150 grams raisins, soaked in brandy and drained
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turbinado sugar and pepitas for sprinkling on top
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